I'm a longtime food truck fan, from way before food trucks were cool. During college in Hawaii, I regularly ate out of trucks parked on the Manoa campus. I ordered what Hawaiians call "plate lunches": an entrée served with two scoops of rice and one scoop of macaroni salad. It sounds starch-crazy to non-Islanders, but to me, it's perfect. If you've never had a plate lunch, get in line at the Aloha Kitchen booth at the March 8 and 9 Arizona Aloha Festival at Tempe Beach Park. You won't be sorry.

In Hawaii (before I was diagnosed with celiac disease), I would order a breaded pork cutlet or breaded fried shrimp and sit on the grass with my friends and munch away before heading to class. Breaded, deep-fried choices were the food-truck staple at the time, so once gluten-free, I figured I was aced out of that form of food delivery.

But recently, I have had a couple of food-truck gluten-free success stories.

First, in January, while attending the WordCamp Phoenix 2014 in Chandler, I trooped outside to the line of food trucks with other attendees. I walked past those doling out burgers, burritos, and barbecue sandwiches.

And I found a Cajun gem, Jamburritos Cajun Grille - Express. When I asked about gluten-free options, they quickly answered that they could make for me a vegetarian bowl. To my delight, the hush puppies were gluten-free, too.

The Veggie Jambalaya Bowl included Creole cabbage served over a bed of red beans and rice and topped with black bean salsa and shredded lettuce. It took me back to the French Quarter, with wonderful Louisiana spices and textures.

A big thank you to Jamburritos for understanding and offering an option for those of who can't eat flour tortillas.

Short Leash accommodates gluten-free customers with a double-dog bowl with any toppings of choice. Good doggy.